HACCP Food Safety HACCP Food Safety Management Systems Management Systems Auditing. Auditing.
Dec 26, 2015
HACCP Food Safety HACCP Food Safety Management SystemsManagement Systems
Auditing.Auditing.
HACCP can be applied to all stages of a food supply chain
HACCP has become a household name in the food safety industry, and is now being referenced in many other industries including pharmaceuticals and cosmetics.
Hazard Analysis Critical Control Point
It’s a food safety
system.
1969 NASA in collaboration with
Pillsbury develop this system to prepare food for
astronauts.
It’s a joint venture of FAO/WHO
HACCP an Introduction
Applications
Production
Processing
Packaging
Preparation
Distribution
Understand food industry auditing systems
Understand and relate components of auditing systems
Understand how audits support food safety and food defense management
objectives.
Identify potential areas for improvement
Objectives
Food Code - 2009 Recommendations of the United States Public Health Service, Food and Drug Administration
Federal , State, Local Regulatory Authority Requirements
Centers for Medicare and Medicaid Services
The Joint Commission Standards
Formerly JACHO: Joint Commission on Accreditation of Healthcare Organizations
Why consider an audit?
Evaluation of current conditions and whether they are in compliance with desired standard conditions.
Legal – regulatory requirements Self inspection – internal standards
Evaluation of the management systems and operation controls in place to ensure that desired or required operating conditions are met and maintained.
What is the value of an audit?
Establishment Inspection
Establishment Audit
A contracted auditing company will evaluate operation conditions, policy and procedure.
Audit evaluation criteria will be organized criteria into categories.
Examples include: Nutrition – Health and Safety Quality Food Safety Programs and Training Receiving, Storage and Transport Pest Control Employee Practices Building and Equipment Conditions Food Security
What is the structure of an audit?
CAC/RCP Codex Alimentarius Commission/ Recommended International Code of Practice
ISO International Organization for Standardization
ANSI American National Standards Institute
GFSI Global Food Safety Initiative
IFC International Food Standard
GMP/GRP Good Manufacturing/Retail Practice
FSMS Food Safety Management System
BRC British Retail Consortium
SQFI Safe Quality Foods Institute
GMA-Safe Supplier Assessments For Food Excellence Grocery Manufacturers Association (2001)
Audit System Terms and Acronyms
Paster Training, Inc. EcoSureSteritect Cook & ThurberQMI – Saiglobal SilikerNQA ABCASI SGSSCS ETC… ETC… AIB – American Institute of Baking (1919)
Commitment to audit standards that support and incorporate GFSI standards, Codex (HACCP), FDA & USDA GMP’s, GRP’s – Good Retail Practices.
Independent Auditing Firms:
Prerequisite Programs
HACCP – Hazard Analysis and Critical Control Point
There are seven principles, developed by the National Advisory Committee on Microbiological Criteria for Foods, that serve as the foundation for a HACCP system.
What are they?
Auditing System Foundation
Prerequisite Programs1. Construction and layout of buildings and
associated utilities.2. Layout of premises, including workspace and 3. employee facilities4. Supplies of air, water, energy and other utilities5. Suitability of equipment and its accessibility for
cleaning, maintenance and preventive maintenance6. Management of purchased materials7. Measures for the prevention of cross
contamination8. Cleaning and sanitizing9. Pest control10. Personal hygiene
Auditing System Foundation
How Does HACCP Work in Food Production?1. Conduct a hazard analysis to identify potential hazards that could occur in the food production process.
2. Identify the critical control points (CCPs) -- those points in the process where the potential hazards could occur and can be prevented and/or controlled.
3. Establish critical limits for preventive measures associated with each CCP. A critical limit is a criterion that must be met for each CCP. Where appropriate, critical limits may reflect relevant regulatory requirements.
Auditing System Foundation
How Does HACCP Work in Food Production? 4. Establish CCP monitoring requirements to ensure each CCP stays within its limit. Monitoring may require materials or devices to measure or otherwise evaluate the process at CCPs.
5. Establish corrective actions if monitoring determines a CCP is not within the established limits. In case a problem occurs, corrective actions must be in place to ensure no public health hazard occurs.
Auditing System Foundation
How Does HACCP Work in Food Production? 6. Establish procedures for verifying that the HACCP system is working properly. Verification procedures may include reviewing the HACCP plan, CCP records, critical limits as well as conducting microbial sampling. Both plant personnel and auditors will conduct verification activities.
7. Establish effective recordkeeping procedures that document the HACCP system is working properly. Records should document CCP monitoring, verification activities and deviation records.
Auditing System Foundation
Quality Assurance Manager (Responsibilities)
Maintenance of the HACCP based
Food Safety Program
Implementation of HACCP.
Compliance with customers audits
To train staff with issues relating to food safety and HACCP.
Initiating non-conformances (quality related) and following it through with suppliers with corrective
actions.
Labeling compliance.
Auditing suppliers
Managing designated warehouses, pack room and blending areas for the continuous certification of HACCP.
Checking of incoming raw and packaging materials and helping in all aspects of managing and improving quality and food safety throughout the supply chain functions such as procurement, receiving, inventory control, warehousing, distribution, pack room and blending operations.
Maintaining and improving standards in various warehouses by coordinating and driving HACCP based Food Safety Program, Quality and Food safety Monitoring Schemes, Quality Training, Corrective and Preventative actions, and GMP standards in a Quality Facilitator Capacity.
Attending to customer complaints and non conformances and following them through.
Making decisions on Hold/Reject/Rework on Raw and Packaging Materials, Outsourced Products
Increasing the GMP Scores Reducing NCRs Coordinating training across staff Providing support to customers and customer services Keeping documentation updated and implemented Ensuring products comply with the labeling laws
Assistant QA Manager (Responsibilities)
TRAING COURSE
Campden BRI
Members £725
Non–members
£940
GFSI – Global Food Safety Institute
Approved auditing schemes:
The International Food Standard (IFS), based in Paris,
Safe Quality Food (SQF) based in Arlington, USA
The British Retail Consortium (BRC) based in London
The Dutch Hazard Analysis Critical Control Points food safety system (Dutch HACCP) based in Apeldoorn.
Submitted: Food Safety System Certification (FSSC) 22000
GSFI Auditing System Reviews
Primary production
Processed food
GFSI - Key Element: food safety management systems
General Requirements
Corrective Action Control of Non-conformity Product Release Purchasing Supplier Performance Traceability Complaint Handling Serious Incident
Management Control of Measuring &
Monitoring Devices Product Analysis
GFSI - Key Element: food safety management systems
General Requirements Food Safety Policy Food Safety Manual Management
Responsibility Management Commitment Management Review Resource Management General Documentation
Requirements Specifications Procedures Internal Audit
GFSI - Key Elements for GAP, GMP, GDP
Stock Management (rotation)
Housekeeping, Cleaning & Hygiene
Water Quality Management Waste Management Pest Control Veterinary Medicine Pesticide, Herbicide &
Fungicide Control Transport Personal Hygiene, Protective
Clothing & Medical Screening Training
GFSISection Key Elements for GAP, GMP, GDP
(cont.)
Facility Environment Local Environment Facility Layout and Product Flow Fabrication Equipment Maintenance Staff Facilities Physical & Chemical Product Contamination Risk Segregation & Cross-contamination
GFSI – Global Food Safety Institute
Approved auditing schemes: The International Food Standard (IFS), based in Paris, Safe Quality Food (SQF) based in Arlington, USAThe British Retail Consortium (BRC) based in LondonThe Dutch Hazard Analysis Critical Control Points food
safety system (Dutch HACCP) based in Apeldoorn.
Submitted: Food Safety System Certification (FSSC)22000
Auditing System Criteria Review
Person-in-Charge (PIC ) Duties related to cold food temperature control
• Storage
• Preparation
• Display
• Monitoring Food Temperature